Heat a large non-stick frying pan over medium-high heat. Cook chorizo for 3 minutes, turning regularly, until dark golden and slightly crisp. Remove, drain on paper towel and keep warm.

Place olive oil, vinegar, salt and pepper in a non-metallic bowl, and whisk to combine.

Place chorizo in a serving dish. Add four-bean mix, capsicum and rocket. Drizzle with dressing and serve with crusty bread.